Pecan pie

L

LittleJoe

New member
In the south cane and corn syrup and molasses were common....and less expensive than refined sugars. The original recipes for pecan pie probably used them for that reason.

Personally I like the flavors that they bring, but I'm sure you could use just sugar if you wanted.

Here's my recipe, after many pecan pies, this is the one I came up with that I like the best.

http://www.hizzoners.com/recipes/cookies-and-desserts/212-sitaras-deep-south-pecan-pie
 
On 2011-03-24, ImStillMags wrote:

Thanks fer the links.

Why are you still not wrapping yer posts? Google has nothing to do
with it.

nb
 
On 24/03/2011 3:11 PM, ImStillMags wrote:


That reminds me... when I was a kid we always had Lyle's golden Syrup on
hand. It was great on toast and my mother used it when making butter
tarts. I haven't noticed it in stores for a while, though I have to
admit that I haven't been looking for it.
 
Dave Smith wrote:

In the UK it's a standard product available everywhere. In the US it's
a specialty product sometimes only available at import shops. On
occasion I have seen it in regular groceries.

I haven't shopped regularly in Canadian groceries in several decades but
they seemed to go through phases of more UK products then more US
products.
 
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